Share

Stability of dried apples during storage.

Author(s) : NOWAK D., LEWICKI P. P., LENART A.

Type of excerpt: Book chapter

Summary

Apples of variety Idared, cut in cubes and dried by convection, were used as a reference material throughout this work. Osmotic dewatering in sucrose solution or in starch syrup prior to drying was used as a pre-treatment. Dried materials were stored up to 6 months at 25 deg C in darkness. Changes in reconstitution properties, colour and sensory quality were followed during storage. Reconstitution properties of dried apples undergo changes during storage. Decreased ability to imbibe water and changes in kinetics of solubles loss during rehydration were observed (dependent on the kind of pre-drying treatment applied). Osmotic dewatering prior to drying lessened the adverse effect of storage. Colour, luminosity and chromaticity are studied, as well as sensory quality. Results are given.

Details

  • Original title: Stability of dried apples during storage.
  • Record ID : 1999-0973
  • Languages: English
  • Source: Shelf life prediction for improved safety and quality of foods.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other book excerpts from the same source (23)
See source

Indexing